Lapsang Souchong Risotto
350 g of risotto rice
Ingredients for 4 people:
200 g of red chicory
200g of fresh provola cheese
1 l of freshly brewed Lapsang Souchong tea
80 g butter
1/2 cup white wine
Parmesan cheese grated
In a saucepan wither the chopped shallots with half the butter, add the red chicory, cut into strips, stir and add the rice.
As the rice looks glossy pour the wine and let it evaporated, pour a ladle of tea on and continue as a usual risotto.
Season with salt.
After about 18 minutes add the remaining butter, two tablespoons of grated cheese.
Serve the rice sprinkled with diced provola.